The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

long time bread machine user, old machine broke

bmcnett's picture
bmcnett

long time bread machine user, old machine broke

howdy.

my wife likes taiwanese/japanese style bread, and i haven't been able to make it consistently in the bread machine. i suspect that tangzhong (heating a roux and adding it to the mix) is required to get the fluffy, tearapart texture she likes. the closest i've gotten to her ideal loaf is:

  • sugar substitute 12g
  • butter 58g
  • sugar 28g
  • salt 3g
  • water 220g
  • all-purpose flour 350g
  • instant dry yeast 9g
  • gluten 35g

i've been baking with and without the help of a bread machine for about five years.

i had the oster 2lb machine that costs about $60, but the rod that fits in the paddle recently fell out.

this causes a black grease to seep into the baking pan, and doesn't seem safe to use.

so i just ordered an $80 model that should arrive in a few days, that has more features - including a yogurt option. is that worth using? my family does eat yogurt and it's usually pretty costly at the store. the new machine seems to also permit programming the length of each of the steps in baking.

this seems like it'd be more useful if the machine had wifi, which it does not.

thanks for your time!

bryan

 

 

ciabatta's picture
ciabatta

tangzhong would be good, but also milk or milk powder is needed for that texture.   look into recipes for hokkaido milk bread

ciabatta's picture
ciabatta

also 35g gluten (10%) seems high. I was thinking 5g if you must. I dont use that regularly. maybe someone else can chime in. 

bmcnett's picture
bmcnett

thanks, i'll look into adding milk and lowering the gluten.